Ravioli with Wild Garlic Minced Meat Filling

Summary

Ingredients

• 250 g semolina (durum wheat semolina)
• 100 ml water
• salt
• 1 tablespoon olive oil
• 1 bunch wild garlic
• 300 g minced meat, mixed
• 2 onions)
• 150 g pine nuts
• 1 leek
• 150 g crème fraîche
• pepper
• nutmeg
• Parmesan, grated, if necessary

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Instructions

1. Make a firm pasta dough from durum wheat semolina, water, a little salt and olive oil (of course you can also make the dough with flour, eggs, etc.). Cover the dough and place it in the refrigerator for at least 30 minutes.
2. For the filling, roast the pine nuts without fat in a pan until golden brown. Peel an onion and cut it into fine cubes. Fry the minced meat and the diced onion in a little oil, season with salt and pepper. Wash the wild garlic, roughly chop it and finely puree it with half of the pine nuts with a hand blender. Add half of the minced meat and onion mixture and also puree. Add the rest of the pine nuts and stir in - do not puree any more! Possibly season the filling with salt and pepper (if you prefer a very fine ravioli filling, you can puree everything, but I like a bit of a bite in the filling).
3. Now roll out the dough thinly with the pasta machine (or the rolling pin) (level 5 of 9 is enough for me on my machine) and make the ravioli with the wild garlic minced meat mixture.
4. About 1/4 of the filling should then remain, this gives the sauce the right flavor:
5. For the sauce, clean the leek and cut into fine rings. Peel and dice the second onion. Fry both together in a little oil. Add the rest of the filling. Finally, crème fraiche is added. If necessary, add a little salt, pepper and nutmeg to taste.
6. In a large saucepan, bring the water with a little salt to the boil. Put the ravioli in the sparkling water and cook for a few minutes until they float on top. Stir occasionally to keep them from sticking together.
7. Skim the finished ravioli from the pot and add to the sauce in the pan. Mix everything carefully and arrange on large pasta plates. Top with some parmesan if you wish.
8. Note: I`ve tried a few things for ravioli and find the raviolamp or similar kitchen gadgets - which you only have to lay out with a layer of dough, then put the filling in the wells, put a layer of dough over it and press the edges through with the rolling pin - the fastest and most most uncomplicated. And beautiful ravioli come out. Just don`t forget to flour the bottom layer of dough a little so that it comes out of the mold again.

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